How do you prep your pork??

[graphicsman]

the meat i have bought from has always been bone in

 

[jayj123]

I trim mine and use the trimmings to render lard. I call it liquid gold. I try to only trim the fat with no meat and the cut into ~1x1" cubes, place in cast iron pot and put on grill at ~225 - 250 and simmer until fat has rendered out, let cool a little but still fully liquid and then into mason jars and freeze for cooking with later..
Added, I usually do this when ccooking 12 to 15 butts in order to get enough lard. When I do 1-2 Butts, I freeze the fat until I have enough to render.

 

[terry colwell]

That's what I had always believed, however recently I have been tucking the meat under itself and get the same results.

Ok SQWIB.. I have seen you mention this a couple of times now,, Can you explain to my simple mind what you mean when you " Tuck the Meat Under its self"  I for the life of me can not "picture " in my simple head what you mean here...lol   How do you "tuck" a Butt under its self???

 

[arnie]

I trim to remove the "Butt Gland"

http://www.smokingmeatforums.com/t/105264/cochinta-pibil-qview

 

[rowdyrawhide]

I trim to very little fat as well, almost the same as squib described.  

Don't forget the finishing sauce!!!

 

[sqwib]

Ok SQWIB.. I have seen you mention this a couple of times now,, Can you explain to my simple mind what you mean when you " Tuck the Meat Under its self"  I for the life of me can not "picture " in my simple head what you mean here...lol   How do you "tuck" a Butt under its self???

I can see it being hard to picture unless you have done it.

When the bone is removed its sort of flappy (butterflied), you get all the loose flaps and tuck them in to the meat, then you lay it down on the grates with the seams under itself.

You would basically do the same thing if tying... you would pull all the loose flaps in tightly.

look at it this way, if you have ever done boneless chicken thighs in a muffin pan... its similar to that.

My approach to smoking is to create and have fun, so not only do I play with the ingredients, I experiment with method as well.

These are not shortcuts, these are different methods, for instance, there are many folks who use mustard to make their rub stick as I use to.

But now I just rub and wrap, the rub draws moisture out of the meat and gives you the same effect as mustard, so why use the mustard.

Folks individual wrap and spritz their ribs on the 2 for the 3 2 1 as I used to, however I get better results placing all the ribs in a hotel pan and covering with foil, its a lot less foil, less messier and my results are much more satisfactory for me.